Let’s talk breakfast. Some say it’s the most important meal of the day, others say they skip it daily. I know some people don’t even eat until dinner time. I couldn’t even fathom what that’s like. I’m one of the former, without breakfast I can’t even function for more than a couple of hours. Even if I’m running an hour late I will pause for a handful of cashews or a banana. I love breakfast and so I love weekends and days off because I get to really enjoy my mornings, even if I sleep in! I’ve always been more into savory foods so the first concern of mine when transitioning to veganism was “what about breakfasts?!” I think the first day after choosing this lifestyle I scoured the internet over savory vegan breakfasts and immediately ran out to gather the ingredients for this one. I’m pretty sure this was one of C’s first vegan meals, too! He likes it so much that he specifically requested me to make it for his birthday breakfast!
Tofu scramble. It doesn’t sound very pleasant to the omnivore or someone looking into veganism. Tofu tends to have a negative connotation to it for some reason, which I don’t understand because it’s seriously an amazing canvas for all sorts of flavor profiles. What’s great about tofu is it can take on a form that looks and tastes a lot like scrambled eggs. The first day I cooked it, my roommate at the time walked through the kitchen and said “so much for being vegan!” Because it’s seriously that convincing to look at. Just don’t overdo it on the turmeric or people may think you’re eating something radioactive.
What’s great about tofu scramble is that it’s so extremely versatile. It’s a great basic to have in your repertoire of vegan meals because as long as you have some tofu, nutritional yeast, and turmeric then you can add whatever you want of the rest. I usually make a one-pan tofu scramble and make breakfast potatoes first, then add everything together in a sort of hash. However, that doesn’t photo very well so for the sake of food art I made this tofu scramble on its own.
The potatoes are simply diced gold yukon potatoes in a pan with little vegetable oil, paprika, salt, and pepper. Keep the pan covered and they’ll cook much faster!
And of course I ate this with avocado slices because if I had to choose any single food to eat for the rest of my life it would be avocados. Giving up animal products was easy but if anyone ever tries to make me give up my avocados, they’ll have to pry it out of my cold, dead hands.
So I like to choose one leafy green, one other veggie, some onion and garlic, and maybe some vegan sausage or tempeh bacon if I have any on hand. This is a really great recipe for using up produce before it goes bad. Some shredded Daiya or Soya pepperjack cheese on top is great, too! You can also wrap it all up into a breakfast burrito with some guacamole and salsa, yum! 🙂
Tofu scramble with some fresh coffee. This was truly a delicious morning for me! Hope you enjoy it, too.
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Serves 1-4. 30 minutes
- 1/4 block tofu per serving
- 2-4 T nutritional yeast per serving, or to taste
- 1/2-1 t ground turmeric (I just sprinkle it all over the top)
- 2 cloves garlic, minced
- 1/4-1 whole onion, chopped
- 1 T vegetable oil
- handful of spinach, chard, kale, or other leafy greens (optional)
- any vegetable you want! (bell pepper, tomatoes, and mushrooms to name a few)
- Heat oil in a large pan over medium heat. Add the onion and garlic.
- Crumble tofu into a bowl and mix with nutritional yeast and turmeric.
- Add the rest of your vegetables and cook until tender.
- Add tofu mixture, constantly stirring to get an even colour. Cook through until warm.
- Add vegan cheese and melt or serve immediately.